Chickpea stew with middle eastern spices
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chickpeas, cooked or canned |
| 1 | cup | Chicken stock |
| ¼ | cup | Onions, chopped |
| 2 | slices | Ginger, cut 1/8-inch thick |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Ground coriander |
| ¼ | teaspoon | Saffron |
| Salt to taste | ||
| 1 | Plum tomato seeded and diced or | |
| 1 | Canned plum tomato, crushed | |
| Lemon juice | ||
Directions
In a 2-quart saucepan combine the chickpeas, stock, onion, ginger, cayenne, cumin, coriander, saffron, and salt. Bring to a boil, then cook gently, uncovered, over low heat, stirring occasionally, until the stew has thickened a bit, about 15 minutes. If necessary, add a little more stock.
Add the tomato and cook another 2 minutes, until it is softened. Add a squeeze of lemon juice and adjust the seasonings.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 131 Submitted By DIANE LAZARUS On 06-28-95